This is another “healthy breakfast cookie” I’ve added to my two other recipes. Oatmeal cookies are a great choice to start your day, anytime snack or can even be called a “healthy dessert.” I even love them fresh out of the freezer! There are many ingredients you can use depending on your taste; such as choice of fruit or nuts, but there is always oatmeal. This recipe https://ronitpenso.wordpress.com/2025/02/02/oatmeal-banana-almonds-and-dried-cranberries-cookies/ is a tasty version. Ronit is a recipe developer and chef, among other things, and always comes up with unique and often healthy recipes.
I made a few changes and they are high-lighted; substituting brown sugar with maple syrup and adding ground flaxseed which is a rich source of fiber. I liked her addition of spelt flour (a first for me) which is stone ground from easily digestible grains that are a primitive relative of modern day wheat.
See https://cookingwithauntjuju.com/2022/04/08/good-morning-sunshine-breakfast-cookies/ and https://cookingwithauntjuju.com/2025/02/23/breakfast-cookies/
Oatmeal, Banana, Almonds and Dried Cranberry Cookies
- 2 ripe bananas
- 1 large egg
- 1 tbsp. (canola) oil
- 1/2 to 1 cup brown sugar (used 1/3 cup pure maple syrup – adjust to your taste)
- 1/2 tsp. ground cinnamon – 5% oil
- 1/4 tsp. cardamon powder
- 1/2 tsp. vanilla plus 1-2 drops almond extract (I placed a little almond extract in a small measuring spoon so I would not add too much straight from the bottle)
- 1/4 tsp. Kosher salt
- 2 cups rolled oats, divided
- 1/3 cup whole spelt flour
- (1/4 cup ground flaxseed)
- 1/2 cup dried cranberries
- 1/2 cup sliced whole almonds (used raw whole almonds, chopped because that is what I had)
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
Cut the bananas into slices and mash them into the egg and oil in a large bowl. Add the sugar (maple syrup), cinnamon, cardamon, vanilla, almond extract and salt, mix until combined. Stir in 1 cup of the oatmeal.
Add the remaining oats, spelt flour, ground flaxseed, dried cranberries and almonds. Scoop out 25 (20 balls) using a 1-3/4-inch muffin/cookie scoop) and place them on the pans. Gently press the tops of the balls to flatten slightly. The balls are a little wet because I used maple syrup instead of brown sugar but baked nicely and tasted good.
Bake for about 20 minutes until the cookies are set and golden. Transfer to a rack and let the cookies cool.
Recipe by cookingwithauntjuju.com
Thank you Judi, for the link to my post. I really like the changes you’ve made here. Adding maple syrup and the highly nutritious flex seeds is a a great idea! I’ll definitely try your version next time. 🙂
You’re welcome Ronit! It’s an excellent cookie and I thank you for sharing it. These are fun to make as you can use what’s in your pantry 🙂
I love all the colorful Le Creuset prep bowls you have – makes it fun to cook!
I like to use bright colors in most of my recipes. These prep bowls are very handy – I use to have clear glass ones and replaced them when I moved 🙂
Having just read your other biscuit recipe this morning – shall file both of them for future ‘experiments’ . . . they do look moreish!
They would be perfect with afternoon tea or coffee – any time of the day! They are a good way to get certain healthy ingredients in my diet like oatmeal and flaxseed 🙂
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Good & Healthy! 👀🍃🍪
I do like these cookies 🙂
I’ll take a Baker’s Dozen, please. 🍪🍪🍪